Cheesy Brussels Sprouts Gratin

If I were to confess some of my guilty pleasures in life, then these brussels sprouts photographs would convey much of what I’m already about to say. Warm melted cheese, gooey-salty-decadent-calorie-laden cheese on top of perfectly fresh and healthy vegetables should be illegal. I think of this often when a gorgeous bowl of green veggies gaze back at me with fresh, vibrant eyes. Instead of reaching for the steamer and ideas of a raw salad, I reach for the rind of parmesan cheese, cream and block of butter.

Over 98.6572% of the time I prepare my vegetables very simply in a light saute or raw, crunchy salad. This is how I appreciate my vegetables the most and sums up the way I ate as a vegetarian for almost twenty years. But when the air begins to crisp up to cooler embrace, I sense that Fall is near. That’s when I’m guilty of killing my vegetables in a casserole pool of cheese and cream.

Thankfully I don’t eat my vegetables like this every day, but when I do, I really appreciate every bite of dreamy, rich decadence. And then I always try to remember that there’s vegetable hidden somewhere in all this cheesy mess.

Sometimes a girl needs a few bites of gratin pleasure and I’m always willing to treat myself to a dish like this. Unfortunately, now comes my second confession: I could eat this whole casserole dish of brussels sprouts gratin all by myself. This is not a good thing.

Portion control has always been one of my struggles when it comes to food. With each amazing bite comes the desire to eat ten more bites. My mind is always thinking it could eat more and my stomach is always too slow at catching up to know that it’s full. It’s not until I’ve devoured two huge helpings that I realize my sense of control never existed.

Knowing when to stop eating is something I’m still lacking at. Aside from the fact that I do love cooking, eating and everything associated with food, my will power is incredibly weak for portions. Yes, I’ve tried all the talk about eating slower, only eating small portions, walking away, using smaller dishes…..whatever. My mind tells me that if the food is delicious, eat another plate before it goes to waste.

Balance is something I’ve always been thoughtful of and with all the travel we’ve been on, I realize that I’ve ignored the gym more than I should. Perhaps it’s the lack of fitness and exercise that makes eating two portions of food laden with guilt. I’m putting exercise back on my priority list before the holiday season feasting begins.

What’s your strategy for portion control? If it has anything to do with yoga, I don’t need to hear it because I’ve tried that too.

My goal for the next few months is to get back on cardio track again so that I can enjoy more of these warm, cheesy casseroles. This recipe for Brussels sprouts gratin is one of my favorite Brussels sprouts dishes for the fall because there’s comfort in every bite. Guaranteed this will be at on our Thanksgiving menu because it’s so simple, wonderful and a pleasure to eat.

-diane

Watch the video on making the Brussels sprouts gratin:

Note on cooking times: Brussels sprouts can very tremendously in size, ranging from the size of a large egg to as small as a 5-cent coin. Make sure to adjust your cooking times depending on the size that you end up cooking. Also, try to select all the same sizes for consistent cooking.

Cheesy Brussels Sprouts Gratin Recipe

Yield:Serves 4

Total Time:1 hour

Sizes of brussels sprouts can vary quite a bit ranging from the size of a large egg to a small coin. So adjust your cooking times based on the size. Select all the same sizes for consistent cooking. This size difference can affect the results of this recipe. And of course, add more cheese if you like!

Ingredients:

about 2 pounds Brussels sprouts, halved

2 Tablespoons (30g) butter

2 Tablespoons (15g) flour

1-1/4 cups (300ml) milk

1 cup (100g) grated parmesan cheese, extra for topping if you like

1/2 teaspoon kosher salt

1/4 cup (60ml) mayonnaise

black pepper to taste

Directions:

Pre-heat oven to 350 degrees F.

Clean, trim stems of Brussels sprouts. Cut in half and keep all of loose leaves. Fill medium stock pot half way with water, bring to boil. Add Brussels sprouts, stirring in hot water and blanch quickly for about 2 minutes or until they turn bright green. Immediate drain. Do not cook Brussels sprouts and make them soft!

In large pan melt butter, then add flour and quickly stir with whisk to combine and remove clumps. Turn off heat.

Add Brussels sprouts and combine with cheese mixture. Pour into baking dish and bake for about 40-50 minutes or until Brussels sprouts are tender. For extra cheese crust, top with grated parmesan cheese before baking.

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.

Finally getting around to trying out my food pins, and I made this with my Christmas dinner (yes I’m behind). This was really good and I will make this again. My mother and I really enjoyed them. We normally like brussel sprouts to begin with, but this cheesey concoction just perfected them. Thanks for a great recipe!!

Well, I just recently made my son his first brussels sprouts (used your roasted sprout recipe) and he devoured them. I was so happy because I absolutely love brussels sprouts. I’m thinking with these cheesy sprouts he’ll be asking for thirds!!

Yummy, what’s not to like about this?! As much as I like creamy, cheesy recipes, my veggies usually just get steamed or sauteed because I love them on their own. My own blog is rather lacking in the veggie recipe department simply because I usually just steam them or put them in a salad and ya don’t need a recipe for that! Anyway, I will definitely need to try this. Looks like it would be perfect for a holiday dinner.

Call me dense or recipe challenged, but what does this mean “Cut in half and keep all of loose leaves that.”? That what? Thank you for the clarification. I bought a stalk of sprouts at TJ’s and can’t wait to make this.

I, like you, have a problem with portion control when the food is rich and dreamy as your brussel sprouts recipe appears to be. You won’t like my solution, but I’ve found that when I drink wine with my meal, I lose all control over portions. However with iced tea or ice water, I maintain my self control (a little).

This is an amazing sounding recipe! I am so looking forward to serving this to my husband and hopefully converting his taste buds when it comes to brussel sprouts. As for portion control I use a small plate, make only enough for the people I am serving, and measure out a serving. When I make a meal to have leftovers or to freeze it I immediately transfer it to the freezer or the fridge, out of sight out of mind after all!

I’ve been trying to convince my family of the flavorful merits of brussels sprouts, to no avail, I’m sorry to say. I did finally convince them to eat broccoli by dousing it in cheese, so I don’t see why it wouldn’t work with brussels sprouts! I’m such a sucker for a gratin! This looks gorgeous!

Portion control is easy. If you are cooking for two people, cook two portions of each item. Four ounces of meat, two ounces of pasta, eight ounces of brussels sprouts. If you don’t have extra, you won’t be tempted to eat too much. My mother-in-law is always amazed that I can cook just the right amount of food for two people. She is still cooking as though she had a house full of kids!

I really don’t think this is a recipe worth beating yourself up over. Before I read the ingredients I was expecting a stick of butter, a cup of cream, a couple different cheese, etc. I’m not sure how many you feed with this but a cpl tablespoons of butter, a little mayo & a cup of grated parmesan split between even a couple of people is not terrible. And yes 1.5 pounds of brussel spouts!

I l-o-v-e brussel sprouts…and cheese…and I totally get that portion control issue. I have an “I-want-to-eat-the-whole-damn-thing” problem, making a plate and then immediately putting the food away helps sometimes…or a really hot cup of tea immediately after eating. It’s still a struggle, but making the effort is better than feeling the guilt, most days. Also, it’s nice to know I’m not in it alone, ha!

I love a good gratin–and I have been known to add a salad and consider it a meal. Then I don’t feel so guilty eating it 🙂 I normally am not a brussels sprouts person, but cover it in creamy, cheesy goodness? Count me in!

My Grammy’s neighbor put locks on her fridge and pantry at night – not for portion control, but because she had 12 children (and if she didn’t she would wake up to an empty larder).

You make an excellent point that if a dish is delicious it doesn’t matter how small the plate is when you help yourself to seconds. Maybe I need to charge myself whenever I take seconds and see if that inspires me to eat less.

Thanks for sharing this recipe and the links for the other brussel sprout recipes. I’m getting to work the kitchen right now, Brussel sprouts braised in bacon and shallots? My goodness, I’m drooling! Brussel sprouts are one of my fave veggies!

I have portion control issues, that’s why I am 30 pounds heavier that I was in my 30s. I have gotten pretty good at putting less stuff on my plate, or selective small plates when I eat at home. Also, things with lots of fat don’t appeal to me anymore, so that is easy to control. I recently saw a video of a 95 year old woman who does a daily exercise routine she created. I got so inspired and I started moving my body more, gentle movements, not something that will cause me to lose weight, but it is a beginning.

I love Brussels sprouts and I love my veggies just very simple, clean, raw or lightly steamed most of the time but I’m with you, as the fall comes and the cooler airs comes, a warm veggie casserole all cheesed up just HITS the spot. This looks fab!